Shrimp Shawarma Express
Craving big Mediterranean flavor without the 3-hour prep? This is your shortcut to bold, spiced shrimp.
When you're exhausted but craving something with a punch of flavor, this Shrimp Shawarma Express is the ultimate win. We’ve swapped traditional slow-roasted meats for succulent shrimp that soak up warm spices like cumin and coriander in record time. It skips the complicated prep while delivering those deep, earthy notes you find in authentic street food. Serve it over some quick-cook rice or inside a warm pita to feel like you're on a culinary getaway. The best part? You can have the whole thing on the table in under 20 minutes, making it the perfect 'I'm too tired to cook but want something special' dinner. That hit of toasted cumin and garlic will make your kitchen smell incredible while you unwind.
Ingredients
- 1.5 lb large shrimp — peeled and deveined
- 2 tbsp olive oil
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 1 tsp garlic powder
- 0.5 tsp cinnamon
- 1 pinch cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup lemon juice
Method
- 1 Pat the shrimp dry with paper towels. In a large bowl, toss them with olive oil, cumin, coriander, turmeric, garlic powder, cinnamon, cayenne, salt, and pepper until evenly coated.
- 2 Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer (work in batches if needed) and sear for 2-3 minutes per side until opaque and slightly charred.
- 3 Stir in the lemon juice during the last minute of cooking to deglaze the pan and add a bright pop of acidity.
- 4 Remove from heat immediately and serve over rice or tucked into toasted pitaed bread with a drizzle of tahini if you have it.
Variations
- Vegetarian Swap — Replace the shrimp with thick slices of cauliflower tossed in the same spice blend.
- Extra Zesty — Add a pinch of crushed red pepper flakes for an extra kick of heat.
Notes
For the best texture, don't overcook the shrimp; they should be firm but snappy. If using frozen shrimp, ensure they are completely thawed and patted dry before seasoning.
Equipment that helps
- Large Skillet — Provides high-heat surface area to sear the shrimp quickly without steaming them.
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